Cheesecake
By VicentaLakin
I've been fascinated with cheesecakes and cheese
Recipe Recommendations
- cream cheese 125 grams
- butter 20 grams
- whipped cream 30 grams
- eggs of 4
- low-gluten flour 15 grams
- fine sugar 80 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Cheesecake
1
Raw materials ready。
2
Cream cheese, butter and cream are placed in the basin, and the insulated water is mixed with an egg-hitter。
3
Add a yolk and continue to mix evenly。
4
Add a second yolk, evenly mixed. One yolk at a time, in turn, until the four yolk are fully integrated。
5
Scan low-banded flour, evenly mixed, i.e. yellow paste. I'm usually lazy and I just add。
6
In the waterless basin, the protein is added three times to the fine sugar, with an electric omelet hitting the wet hair bubble, or protein paste。
7
One third of the protein paste is added to the yolk paste, which is evenly mixed and cannot be drawn in circles, or it will melt。
8
Cutted yolk paste all fall into the protein paste, evenly cut into cake paste。
9
Cut the good cake。
10
Eight inches of live-dependant molds wrapped in the lower part of the oven with tin paper。
11
Cake paste is pouring all over the mold from the top, pushing out the bubble。
12
The oven is preheated 180 degrees, mid-level, with cold water added to the oven, and the molds are roasted with water for 10 minutes and 150 degrees for 45 minutes。
13
Just out of the oven。
14
While it's hot。
15
You can't wait to eat while it's hot and soft. Actually, it's more than four hours cold, and the cheese tastes particularly plentiful, and this time it's really better than when it comes out。Cheesecake Make Tips
1. If you have experience with chiffon cake, making this will be very simple.
2. The original recipe uses 100g of granulated sugar. I tried it once and felt it was too sweet; with so much cream cheese, adding that much sugar feels a bit heavy.